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Mung Bean Sprouts & Cucumber

  • Difficulty

    super easy

  • Serves

    3

  • Preparation time

    5min

  • Total time

    13min

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Ingredients

  • Shredded cucumber
    200g
  • Mung bean sprout
    300g
  • Rice vinegar
    30g
  • Light soy sauce
    15g
  • Sesame oil
    5g
  • White sugar
    5g
  • White pepper powder
    0.5teaspoon
  • Five-spice powder
    0.5teaspoon
  • Red pepper strips
    an appropriate amount
  • Sesame seeds & chopped seed sedge
    an appropriate amount

Preparation

  • step 1

    Pour 500g water into the mixing bowl

  • step 2

    Put on the measuring cup, and boil the water at 5min/120℃/BREV1

  • step 3

    Add 300g Mung bean sprouts

  • step 4

    Put on the measuring cup, cook the Mung bean sprouts at 3min/120℃/BREV1, then cool the Mung bean sprouts, and clean the mixing bowl

  • step 5

    Put the cooled mung bean sprouts, 200g shredded cucumber, 30g rice vinegar and 15g light soy sauce into a big bowl

  • step 6

    Add 5g sesame oil, 5g white sugar, half 1 teaspoon of white pepper powder, and half 1 teaspoon of five-spice powder

  • step 7

    Sprinkle sesame seeds and chopped seed sedge, garnish with red pepper strips, and mixing them uniformly for enjoyment

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